Directions:
- In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.
- Rest in plastic wrap but don't refrigerate.
- Cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
- Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
- Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans.
- Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
- Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.
- Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano.
- Bake for a further 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.26 Kcal (2756 kJ) | ||
| Calories from fat | 323.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.98g | 55% | |
|---|---|---|---|
| Cholesterol | 203.63mg | 68% | |
| Sodium | 1687.75mg | 70% | |
| Potassium | 522.3mg | 11% | |
| Total Carbs | 60.92g | 20% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 7.32g | 29% | |
| Protein | 23.77g | 48% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 4.7mg | 26% | |
| Calcium | 500.7mg | 50% | |
| Amount Per 100 g | |||
| Calories | 174.89 Kcal (732 kJ) | ||
| Calories from fat | 86.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 55% | |
|---|---|---|---|
| Cholesterol | 54.1mg | 68% | |
| Sodium | 448.42mg | 70% | |
| Potassium | 138.77mg | 11% | |
| Total Carbs | 16.18g | 20% | |
| Sugars | 1.66g | 25% | |
| Dietary Fiber | 1.95g | 29% | |
| Protein | 6.32g | 48% | |
| Vitamin C | 3mg | 19% | |
| Iron | 1.2mg | 26% | |
| Calcium | 133mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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